Ingredients

4 cups salad greens, mixed
1 egg
¼ cup all-purpose flour
¼ cup flaked coconut
6 tbsp mashed sweet potatoes
Nonstick cooking spray
1/8 tsp cayenne pepper
2 tbsp lime juice
1 tsp shredded lime peel
3 tbsp honey
½ medium papaya, peeled, seeded and chopped
16 fresh large shrimps, peeled and defined



Method  

1.  Preheat the oven to 450 degrees Fahrenheit.

2.  Coat a baking pan with cooking spray and set aside.

3.  Pat dry the shrimps with paper towel and set aside.

4.  In a shallow dish, combine the coconut and sweet potatoes.

5.  In another shallow dish, put the flour. Put the beaten egg in a shallow dish.

6.  Dip the shrimp in flour and dip in egg. Dip in the sweet potato mixture and place the shrimps on a       prepared baking pan.

7.  Bake for 7 to 10 minutes or until golden brown.

8.  Prepare the sauce by combining the papaya, lime juice, peel and cayenne pepper in a food                   processor. Blend until smooth.

9.  To plate the dish, place the shrimps on top of salad greens and serve with dipping sauce.